Grilled Polenta With Cavolo Nero And Spinach

• 9 oz instant polenta
• 8 oz cavolo nero or kale, leaves stripped from stems with a sharp knife and roughly chopped
• 3.5 oz bacon, chopped
• 1 tbsp olive oil, plus extra for brushing
• 2.5 oz shallots, chopped
• 1 tbsp fresh rosemary leaves, chopped
• 1 clove garlic, minced
• None None freshly grated nutmeg, to taste
• 3.5 oz baby spinach
• 1 None lemon, to serve
• None None freshly shaved Parmesan cheese, to serve

1. Bring 5 cups water to a boil in a large saucepan. Add 1 tsp salt. Gradually stir in polenta with a wooden spoon. Once all polenta is added, reduce heat to low and cook, stirring constantly, for 5 mins.
2. Sprinkle a shallow baking pan with water then pour in polenta, quickly spreading polenta out with a damp knife until smooth. Let cool then cover and chill until set.
3. Cut polenta into squares and brush with olive oil. Heat a grill pan over high heat and sear polenta until browned on both sides.
4. Meanwhile, cook cavolo nero in gently boiling salted water for 7 mins then rinse under cold water until cool. Drain then squeeze out excess water.
5. Heat olive oil in a large frying pan over medium heat. Cook bacon until golden brown. Add shallots and cook for 3 mins, until golden. Stir in rosemary and garlic. Add nutmeg and freshly ground black pepper to taste. Set 1/2 the mixture aside.
6. Add cavolo nero to bacon and shallots and toss until heated through. Turn off heat and stir in spinach. Transfer grilled polenta to a serving platter and spoon kale mixture over top. Sprinkle with reserved bacon and shallots. Finish with a squeeze of lemon juice and a sprinkling of Parmesan shavings.

polenta, or kale, bacon, olive oil, shallots, rosemary, clove garlic, nutmeg, baby spinach, lemon, freshly shaved parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/35298 (may not work)